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FACTS ABOUT 

HONEY 



^^C^^SE IT IS ^^^ 



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WHAT HONEY IS 

HOW TAKEN FROM THE BEES 

ITS VALUE AS FOOD 

HONEY RECIPES 



Copyrighted, 1916, by C. P. Dadant 




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Modern Beehives 



WHAT HOKET IS 



Honey is the nectar of flowers gathered by the bees and ripened by 
them in their hive by the fanning of their wings which evaporates the water 
out of it and thiclcens it. A chemical change also takes place, by the action 
of the bees, whicli modifies this nectar into delicious honey. 



WHERE HONEY IS GATHERED 

It is gathered wherever flowers bloom in profusion, as far north as 
Finland and farther north than Quebec in Canada, during the summer 
months. The warmer climates of course are more favorable to honey pro- 
duction, since flowers bloom in greater profusion and during a longer 
period. As a rule, honey in the warmer climates is therefore lower in price 
than in colder countries. The honey of those countries is usually stronger 
in flavor than that produced in the north, the southern flowers being more 
rank and of a stronger fragrance. 



DIFFERENT FLAYORS OF HONEY 

Nearly all flowers secrete nectar, though some kinds yield more than 
others. Very few consumers realize that the difference in flavor and color 
of different honeys is due to the nectar being gathered from different kinds of 
flowers. 

*For instance, honey gathered from white clover blossoms or from alfalfa 
blossoms is very light in color and mild in flavor. On the other hand, honey 
from buckwheat blossoms is very dark colored and strong in taste. Honey 
from goldenrod or Spanish needle is of a bright amber or golden color, much 
prized by some consumers. Qj /\ O 

©CI,A426055 



ft^pi 



M 29 1916 



As there are thousands of different kinds of flowers, so there are thous- 
ands of different flavors of nectar, all gathered by the bees. In each lo- 
cality, however, the flowers of certain plants are more abundant than 
all other flowers combined and produce more nectar than all other flowers. 
From such plants the main crop of honey is gathered. 

In the east and north and in Canada, white clover and buckwheat are the 
main sources of honey, with sometimes a little basswood, also called linden. 
In the central states, white clover, sweet clover, heartsease and Spanish 
needles are the principal honey-producing flowers. In the southern states, 
sweet clover, horsemint, mesquite, cotton, tupelo, etc., produce large crops. 

In the west, alfalfa, sweet clover, white sage and other mountain flowers 
yield abundant crops. 

Each of the flowers named produces honey of a different flavor. As a 
rule, light-colored honey is mild, while the dark-colored is strong in -flavor. 

PRmCIPAL KINDS OF HONEY 

Alfalfa honey Very light color 

Aster honey Light amber color 

Basswood honey Light color 

Buckwheat honey Dark color 

■Cleome honey Light color 

Cotton honey Light color 

Heartsease honey Light amber color 

Horsemint honey Amber color 

Mesquite honey Light amber 

Orange blossom Light color 

Sage (white) honey Light color 

Spanish needle Amber color 

Sweet clover Light color 

White clover Very light color 



Mild flavor 

Medium flavor 

Pronounced flavor 

Pronounced flavor 

Medium flavor 

Medium flavor 

Mild flavor 

Strong flavor 

Medium flavor 

Mild flavor 

Mild flavor 

Pronounced flavor 

Mild flavor 

Mild flavor 

These are some of the principal honey-yielding plants of North America. 
Although the bees usually gather only from the main blooming plant, at 
times they gather honey from every source within their reach. This ac- 
counts for the fact that honey, called by the same name, sometimes varies 
considerably in color and flavor. 




"Hiving" a Swarm of Bees 




A Field of White Clover in Full Bloom 

Honey from white clover, alfalfa, sweet clover or basswood is so light in. 
color that many people who have never eaten any other kind are apt to 
think the other kinds are not pure. 




A Field of Buckwheat in Full Bloom 



Although buckwheat blossoms are of the same color as white clover, their 
honey is not only very dark but also strong in odor and flavor. It smells 
and tastes just as the bloom smells. Spanish needle honey is of deep golden 
color and pronounced flavor, very different from the clovers. 



HOW HONEY IS PRODUCED 

The old way — Before beekeeping became a science^ the common way of 
•securing honey was to destroy the bees usually by sulphur fumes or by driv- 
ing them out of their hive with dense smoke. Bees were kept in logs or 
gums and box hives, and the combs containing the honey had to be cut out. 
The honey was then pressed out of the combs and as it often contained 
more or less bee-bread or pollen, bee-glue, bits of wood, dead bees and other 
foreign matters, it was rarely of good quality. Honey secured in this way 
was called and is still called "strained honey," which is quite different 
from the modern "extracted honey," which we are about to describe. 




Honey From a Bee Tree — The Old Way — Lots of Trouble and Forty Pounds 

of Honey 

Although the old way of getting honey from trees out of hollow logs or 
from boxes was a very romantic procedure, it was a very unprofitable meth- 
od and the honey was rarely of good quality. The bees had to be destroyed 
^nd this interfered seriously with the future supply. 




Bees in the Old Style Box-hives 

The combs of the bees, in these hives, being fastened to the inner walls 
of the box, it was impossible to remove the honey without destroying or 
damaging the bees. Besides, they could not be cared for when they were 
queenless, or diseased, or needed help. 



HOW HONEY IS PRODUCED 

THE NEW WAY — Scientific beekeeping has entirely done away with the 
destruction of the bees to secure their honey. By means of the movable- 
frame hives and honey sections, in which each comb is hung separately in a 
frame, the careful beekeeper can take the surplus honey from his hives 
without killing a single bee and without getting his hands daubed with 
honey. As the modern way of handling bees has been in use for but a 
comparatively short time, many persons imagine that because the combs 
are so straight and the honey so nice in appearance it must be adulterated. 
Nothing is farther from the facts. 

Honey handled in the new way is pure and perfectly sanitary as it does 
not come in contact with the fingers of anyone or anything but the bees 
themselves, before it is sold. 




Taking Honey from the Bees in a Modern Apiary 



In a modern apiary the honey is taken from the bees in a sanitary as well 
as humane way. By means of a little smoke they are rendered docile with- 
out injuring them. The frames may be handled without killing a single bee. 



HOW HONEY IS PRODUCED 

COMB-HONEY — When bees gather nectar, they store it in their combs. 
These may be irregularly built, large or small, if they are left to their own 
devices and it usually is impossible to remove them without breaking them. 
But with the modern methods, the hives are supplied with little square 
wooden boxes or COMB HONEY SECTIONS, containing comb guides made 
•of pure beeswax. These guides are called COMB-FOUNDATION, because 
they are built with the imprint of the cells and are the foundation or base 
of the comb, made from their own wax. They accept nothing but their own 
product, in this way. Comb-foundation acts as a guide and secures straight 
combs in the sections, an indispensable requirement in producing comb- 
honey for market. 




Comb-Honey Sections as Given to the Bees by the Beekeeper 

Man has found it impossible to build the full comb. The bees themselves 
finish the work by adding their own wax to the foundation given them and 
filling it with honey. 




■PW MW I I BW ^ Il 




»^»l*t«t»«»i« • «f 



Comb-Honey — The Finished Product of the Bees 



This shows sections of honey as taken from the bees by the beekeeper. 
Note that the bees have fastened each comb to the wall of the sections and 
sealed the cells after filling them. No two sections are alike in finish, as 
they would be if it were possible to fill them by human processes. The 
bees do not finish any two combs exactly alike any more than mother Nature 
makes any two men exactly alike. Sections of honey may be compared 
with the leaves on the trees, all are similar but no two are exactly alike. 

CHUNK HONEY — Sometimes the beekeeper gives the bees large frames 
to be filled, instead of small sections. In that case, the honey, comb and all, 
is cut out and put into pails or cans with enough liquid honey to fill the 
spaces. This is called CHUNK HONEY. It is a favorite method of harvest- 
ing honey in some southern states, such as Texas. A few beekeepers in 
the north also follow this method. 



HOW HONEY IS PKODUCED 

EXTRACTED HONEY — Honey may be produced more economically, ::f 
the combs can be emptied and returned to the bees to be filled again. Combs 
cost the bees a great deal of labor and expense, for they are produced by 
digesting honey — a process of nature very similar to the production of fat 
in cattle — and taking the little scales of wax while they are warm to build 
the comb. Beekeepers have succeeded in removing the honey from the comb 
without injuring it, by the use of a HONEY EXTRACTOR, and honey pro- 
duced in this way is called EXTRACTED HONEY. 

In the production of extracted honey, the beekeeper uses large frames. 
Instead of small square boxes, because the frames are more easily handled 
in a honey extractor. 




Uncapping the Combs and Extracting the Honey 



This shows the process of extracting. The extractor consists of screen 
baskets hung on a reel. The combs are placed in the baskets, after the 
cappings or covers of the cells have been removed with the uncapping knife. 
The reel causes the baskets to revolve very rapidly and centrifugal force 

throws the honey out of the combs against 
the sides of the can. The combs are re- 
turned to the bees who repair the slight 
damage done and refill them rapidly. For 
this reason, extracted honey is more econ- 
omical to produce than comb-honey, for 
with comb-honey production the bees have 
to build their combs each time. That is why 
extracted honey is sometimes cheaper than 
comb-honey, although it is the pure honey, 
minus the wax. 

HONEY-EXTRACTOR— The accompany- 
ing cut shows the construction of a honey- 
extractor. The reels and baskets may be 
seen. The invention of the honey-extractor 
In 1865 has done more for honey production 
on a large scale than any other thing except 
the invention of the movable frame hives. 





Honey in Standard Packages 

PURITY OF HONEY 

Before the enactment of pure food laws, honey was sometimes adulter- 
ated with glucose or cheap syrups. Now all packages labeled "HONEY" 
must be marked with their minimum net weight and must contain the pure 
article gathered" by the bees. 

(JRAMTLATION" OF HONEY 

Thick, well-ripened honey often candies or granulates when exposed for 
a time to air and cold. Some grades of honey even granulate in the cells. 
Extracted honey usually granulates at the opening of cold weather and 
keeping it in a warm room does not always prevent granulation. This 
change of condition, however, is not in any way injurious and many people 
prefer the granulated honey to the liquid article. Exposing it to heat re- 
turns it to the liquid state. The best way to liquefy honey is to place the 
can or pail in warm water, being very careful not to let the water boil, as 
too much heat would spoil the flavor and color. Honey liquefied in this 
way is usually slow to granulate again. 



THE FOOD YALUE OF HONEY 

In the days of our grandfathers honey had a place on every table. 
Honey and maple syrup were the only sweets supplied to the family. Refined 
sugar, as now used, was unknown. A few bees were kept to supply honey 
the same as a cow was kept to furnish the family milk and butter. As the 
conditions of the country changed and ways of living became more com- 
plicated, new food products appeared upon our tables, and substitutes took 
the place of things formerly regarded as necessities. 

The dairy interests of the country made a tremendous fight to prevent 
oleomargarine from replacing butter and the sentiment created by this or- 
ganized effort was sufficient to create a demand for butter from the Ameri- 
can public, rather than for its cheaper and inferior substitute. 

Unfortunately, the beekeepers have not been organized, and while butter 
has continued to grow in demand and sell at constantly higher prices, the 
demand for honey which was once well nigh universal has been largely 
supplied by corn syrup and other inferior products, while honey sells at 
a lower price than it brought half a century ago. 

IS HONEY A LUXURY 

While it may not be a necessity, no more is it a luxury than is butter or 
beefsteak. Some writers have pointed out that because one could not live 
on honey alone, it was a luxury and should be sold as such. One could as 
well live on honey alone as on butter alone, yet no one regards butter as a 
luxury. 

A fair basis of values of food products is the actual food units which 
they contain. In order to secure reliable information as to the food values 
of the products which we wish to compare with honey, we have taken the 
table compiled by Hon. W. B. Barney, of the Iowa food and dairy department. 
With this table at hand we went to a retail store where the usual retail 
prices prevail, and purchased different products of equal food value. 




Fig 1 — Four Articles of Equal Food Value — 7 Ounces Honey, One Quart 
Milk, 15 Ounces Codfish and Ten Eggs 

Figure 1 shows 3 articles, with food value equal to 7 ounces of honey. 
For the quart of milk we paid 10 cents, for the codfish 20 cents, and for the 
eggs 25 cents. Milk and eggs are generally recognized as necessities, yet 
as far as food value is concerned the eggs cost more than twice as much 
as the honey, and the milk is slightly higher in price. 

In Fig. 2 is shown a 12-ounce steak which costs at retail 15 cents, yet 
which, according to Mr. Barney's table, is only equal to 7 ounces of honey in 
food value. When beefsteak is regarded as a necessity even by those who 
are working for the lowest wages, why should the impression grow that 
honey is a luxury at half the price? Nine cents worth of cream cheese is 
equal to 7 ounces of honey, yet even this costs more than the product of 



USE OF HONEY IJf COOKING 

As honey eaten in its natural state is so healthful, it is very evident that 
similar results may be obtained if it is used in the place of sugar in cooking. 
Foods prepared with honey are not only better than those prepared with 
sugar, cheap molasses or syrups, but they will keep better.^ Baked foods, 
especially such as cakes, cookies and breads, retain their freshness much 
longer if honey is used. This is due largely to the fact that honey absorbs 
moisture, while sugar, on the contrary, readily becomes dry. 



KECtPES 



HONEY FRUIT CAKE 
Take 154 cups of honey, 2-3 cup of butter, 
J^ cup of sweet milk, 3 eggs well beaten, 3 
cups of flour, 3 teaspoonfuls of baking 
powder, 2 cups raisins, 1 teaspoonful each 
of cloves and cinnamon. 

MRS. MINNICK'S SOFT HONEY-CAKE 
Put scant teaspoonful soda in teacup, pour 
5 tablespoonfuls hot water on the soda; then 
fill the cup with extracted honey. Take Yz 
cup of butter and 1 egg and beat together; 
add 2 cups of flour and 1 teaspoonful of gin- 
ger; stir all together, and bake in a very 
slow oven. 

HONEY-CAKE 
One quart of extracted honey, yi pint 
sugar, Yi pint melted butter, 1 teaspoonful 
soda, dissolved in J<j teacup of warm water, 
Yi oi a. nutmeg and 1 teaspoonful of ginger. 
Mix these ingredients and then work in 
flour and roll. Cut in thin cakes and bake 
on buttered tins in a quick oven. 

HOWELL'S HARD HONEY-CAKE 
Take 6 pounds of flour, 3 pounds of 
honey, l^i pounds of sugar, 1 J-2 pounds of 
butter, 6 eggs, Y2 ounce saleratus; ginger to 
your taste. Have the flour in a pan or tray. 
Pack a cavity in the center. Beat the honey 
and yolks of eggs together well. Beat the 
butter and sugar to cream and put into the 
cavity in the flour; then add the honey and 
yolks of the eggs. Mix well with the hand, 
adding a little at a time, during the mixing. 
the Yi ounce of saleratus dissolved in boiling 
water until it is all in. Add the ginger, and 
finally add the whites of the G eggs, well 
beaten. Mix well with the hand to a smooth 
dough. Divide the dough into 7 equal parts, 
and roll out like gingerbread. Bake in ordi- 
nary square pans made for pies, from 10x14 
inch tin. After putting into the pans, mark 
off the top in 5<i-inch strips with something 
sharp. Bake an hour in a moderate oven. Be 
careful not to burn, but bake well. Dissolve 
sugar to glaze over top of cake. To keep the 
cake, stand on end in an oak tub, tin can, 
or stone crock — crock is best. Stand the 
cards up so the flat sides will not touch each 
other. Cover tight. Keep in a cool, dry 
place. Don't use until three months old, at 
least. The cake improves with age, and will 
keep good as long as you will let it. Any 
cake sweetened with honey does not dry out 
like sugar or molasses cake, and age im- 
proves or develops the honey-flavor. This 
recipe has been used with unvarying success 
and satisfaction for 100 years in the family 
that reports. A year's supply of this cake 
can be made up at one time, if desired. 

SCRIPTURE HONEY-CAKE 

One cupful of butter — Judges v. 25; ZY2 
cupfuls of flour — I. Kings iv. 22; 2 cupfuls 
of sugar — Jeremiah vi. 20; 2 cupfuls of 
raisins — I. Samuel xxx. 12; 2 cupfuls of figs 



— I. Samuel xxx. 12; 1 cupful of water — 
Genesis xxiv. 17; 1 cupful of almonds — 
Genesis xliii. 11; little salt — Leviticus ii. 13; 
6 eggs — Isaiah x. 14; 1 large spoonful of 
honey — Exodus xvi. 31; sweet spices to taste 
■ — I. Kings X. 2. 

Follow Solomon's advice for making good 
boys, and you will have a good cake — Prov. 
xxiii. 14. Sift two teaspoonfuls of baking 
powder in the flour; pour boiling water on 
the almonds to remove the skins, seed the 
raisins, and chop the figs. It makes one 
large or two small cakes. 

HONEY TEA-CAKE 
1 cup honey, Y2 cup sour cream, 2 eggs, Y2 
cup butter, 2 cups flour, scant Y^ teaspoonful 
soda, 1 teaspoonful cream-of-tartar. Bake 30 
minutes in a moderate oven. — Miss il/. Cand- 
ler. 

OBERLIN HONEY LAYER-CAKE 
2-3 cup of butter, 1 ciip honey, 3 eggs 
beaten, Y2 cup milk. Cream the butter and 
honey together, then add the eggs and milk. 
Then add 2 cups flour containing IY2 tea- 
spoonfuls baking-powder previously stirred in. 
Then stir in flour to make a stiff batter. 
Bake in jelly-tins. When the cakes are cold, 
take finely flavored candied honey, and after 
creaming it. spread between the layers. 

HONEY NUT-CAKES 
8 cups sugar, 2 cups honey, 4 cups milk or 
water. 1 lb. almonds, 1 lb. English walnuts, 
3 cents' worth each of candied lemon and 
orange peel, 5 cents' worth citron (the last 
three cut fine), 2 large tablespoonfuls soda, 
2 teaspoonfuls cinnamon, 2 teaspoonfuls 
ground cloves. Put the milk, sugar and 
honey on the stove to boil 1.5 minutes; skim 
off the scum, and take from the stove. Put 
in the nuts, spices, and candied fruit. Stir 
in as much flour as can be done with a 
spoon. Set away to cool, then mix in the 
soda (don't make the dough too stift'. ) Cover 
up and let stand over night, then work in 
enough flour to make a stiff dough. Bake 
when you get ready. It is well to let it 
stand a few days, as it will not stick so 
badly. Roll out a little thicker than a com- 
mon cooky, cut in any shape you like. 

This recipe originated in Germany, is old 
and tried and the cake will keep a year or 
more. — Mrs. E. Smith. 

OBERLIN HONEY FRUIT-CAKE 

1/ cup butter, -54 cup honey. 1-3 cup apple 
jelly or boiled cider, 2 eggs well beaten, 1 
teaspoonful soda, 1 teaspoonful each of cin- 
namon, cloves and nutmeg, 1 teacupful each 
of raisins and dried currants. Warm the 
butter, honey and apple jelly slightly, add the 
beaten eggs, then the soda dissolved in a 
little warm water; add spices and flour 
enough to make a stiff batter, then stir in 
the fruit and bake in a slow oven. Keep in 
a covered jar several weeks before using. 



SOFT HONEY-CAKE 
1 cup butter, 2 cups honey, 2 eggs, 1 cup 
sour milk, 2 teaspoonfuls soda, 1 teaspoonful 
ginger, 1 teaspoonful cinnamon, 4 cups flour. 
— Chalon Fowls. 

HONEY AND ALMOND CAKES 
Put into a saucepan two cupfuls of liquid 
honey with three-fourths pound of powdered 
sugar. Cook two or three minutes, add a 
quarter pound of almonds chopped and cook 
five minutes longer. Now add enough flour 
to make a stiff dough. Take from the tire, 
and when slightly cooled, add eight ounces 
of candied orange peel, cut fine, the yellow 
rind of a lemon, a half teaspoonful each of 
ground cinnamon and grated nutmeg, a half 
teaspoonful of soda, a pinch of salt and a 
glass of grape juice. While the dough is still 
warm, roll thin and stamp into little rect- 
angles. Bake in a moderate oven and when 
cold, ice. 

MASHED POTATO CAKE 
Two cups of mashed potatoes, 1 cup of 
sugar, 1 cup of honey, 1 cup of butter, 1 
cup of sour milk, 4 egge, 2 level teaspoons 
of soda, 1 quarter cup of grated chocolate, 
1 teaspoon each of nutmeg and cinnamon, 
Yi teaspoon of cloves, 2 cups of flour, 1 cup 
of chopped nut-meats and 2 cups of chopped 
raisins. i 

Beat the butter and sugar and honey to a 
cream, add the well-beaten eggs, then the 
chocolate, milk, soda, flour, mashed potatoes, 
spices, nut-meats and raisins. Turn into a 
buttered and floured cake-tin and bake in a 
moderate oven. 

THANKSGIVING COFFEE CAKE 
Cream 1 cup of butter and 1 scant cup of 
sugar, add 1 beaten egg, 1 scant cup of 
honey, 1 cup of cold coffee, 2 cups of cur- 
rants, 1 teaspoon of cinnamon, 1 teaspoon of 
nutmeg, 1/2 teas|ioon of allspice, 2 teaspoons 
of cream of tartar, 1 teaspoon of soda and 4 
cups of flour. 

ANOTHER COFFEE CAKE 
Cream 1 cup of butter and 15^ cups of 
sugar, add 2 beaten eggs, 1 cup of cold 
coffee, J^ cup of honey, 1 teaspoon of soda, 
1 teaspoon of cinnamon, 1 teaspoon of cloves, 
4 cups of flour, add as many raisins and cur- 
rants as you like. Let stand twenty minutes 
before baking. 

GOTHAM HONEY GINGER-CAKE 

Rub J4 of a pound of butter into a pound 
of sifted flour; add a teacupful of brown 
sugar, 2 tablespoonfuls each of ground ginger 
and caraway seed. Beat 5 eggs and stir in 
the mixture alternately, with a pint of ex- 
tracted honey. Beat all together until very 
light. Turn into a shallow square pan and 
set in a moderate oven to bake for one hour. 
When done, let cool and cut into squares. 

GINGER HONEY-CAKE 
1 cup honey, Yz cup butter, or drippings, 
1 tablespoonful boiled cider, in half a cup 
of hot water (or Yi cup sour milk will do 
instead). Warm these ingredients together, 
and then add 1 tablespoonful ginger and 1 
teaspoonful soda sifted in with flour enough 
to make a soft batter. Bake in a flat pan. — ■ 
Chalon Fowls. 

GINGER-BREAD 
4 eggs, 4 cups of flour, 1 cup of butter, Y^ 
cup of honey, 1 cup of sugar, 1 cup of sour 



milk or buttermilk, 1 teaspoon each of ginger, 
cloves and cinnamon, 1 teaspoon of soda dis- 
solved in the milk, 1 cup of seedless raisins 
dredged in the flour. 

CAMBRIDGE GINGERBREAD . 
Y2 cup of butter, Yi cup of boiling water, 
1 cup of honey, 1 egg, 3 cups of flour, 3 
teaspoons of baking powder, Y2 teaspoon of 
salt, 1 teaspoon of cinnamon, Y2 teaspoon of 
cloves, 1 teasi)oon of ginger. Melt butter in 
the water, add the honey and beaten egg 
and the other ingredients. Bake iorty min- 
utes in a moderate oven. 

GINGER SNAPS 
Bring to a boil 2 cups of honey and 1 cup 
of butter or J4 cup of lard and then cool. 
Add 3 teaspoons of soda and beat until very 
light. Put two tal)lespoons of ginger into the 
flour, then pour in the butter and honey and 
mix stiff enough to roll without sticking. 
Bake in a rather quick oven. 

EGOLESS COOKIES 
1 cup of sugar, 1 cup of honey, 1 cup of 
milk, 1 cup of butter, ;4 teaspoon of nutmeg, 
Y2 teaspoon of soda and flour to roll. 

COOKIES 
1 cup of sugar, 1 cup of honey, 1 cup of 
butter, 1 cup of sour cream, 3 eggs, 1 tea- 
spoon of soda, 1 teaspoon of flavoring and 
flour to roll. 

HONEY GINGER-SNAPS 
1 pint honey, Y^ pound of butter, 2 tea- 
spoonfuls of ginger, boil together a few min- 
utes and when nearly cold ])ut in flour until 
it is stiff, roll out thinly and bake quickly. 

MRS. BARBER'S HONEY-COOKIES 

1 large teacupful of honey. 1 egg broken 
into the cup the honey was measured in, 
then 2 large spoonfuls sour milk and fill the 
cup with butter or good beef dripping. Put 
in 1 teaspoonful of soda and flour to make 
a soft dough. Bake in a moderate oven a 
light brown. 

MARIA ERASER'S HONEY-JUMBLES 
8 cups honey, 1 cup butter, 4 eggs (mi.x 
well), 1 cup buttermilk (mix), 1 good quart 
of flour, 1 level teaspoonful soda or salera- 
tus. If it is too thin, stir in a little more 
flour. If too thin it will fall. It does not 
want to be as thin as sugar-cake. Use very 
thick honey. Be sure to use the same cup 
for measure. Be sure to mix the honey, eggs 
and butter well together. f 

MOORE'S HONEY GINGER SNAPS 

1 pint of honey, 1 teaspoonful of ginger 
and 1 teaspoonful of soda, dissolved in a 
little water and 2 eggs. Mix all, 'then work 
in all the flour possible, roll very thin and 
bake in a moderately hot oven. Any flavor- 
ing extracts can be added, as you may wish. 

MOORE'S HONEY TUMBLES OR 
COOKIES 
are made in the same way as the above, 
without any sugar or syrup, but add some 
shortening. In using honey for any kind of 
cakes, the dough must be as stiff with flour 
as possible, to keep them from running out 
of the stove. 

HONEY-JUMBLES 
" s flour, 3 tablespoonfuls melted 

nt honey, Yi pint molasses, 154 



level tablespoonfuls soda, 1 level teaspoonful 
salt, ;4 pint water, Yz teaspoonful vanilla. 
The jumbles and the gems immediately 
preceding are from recipes used by bakeries 
and confectioners on a large scale, one firm 
in Wisconsin alone using ten tons of honey 
annually in their manufacture. 

OBERLIN HONEY-COOKIES 
3 teaspoonfuls soda dissolved in 2 cups 
Avarm honey, 1 cup shortening containing 
jalt, 2 teaspoonfuls ginger, 1 cup of hot 
water, flour sufficient to roll. 

HONEY GINGER-SNAPS 
1 pint honey, y^ pound butter, 2 tea- 
spoonfuls ginger. Boil together few min- 
utes and when nearly cold put in flour until 
it is stifif. Roll out thin and bake quickly. 

AIKEN'S HONEY-COOKIES 

1 teacupful extracted honey, 1 pint sour 
cream, scant teaspoonful soda, flavoring if 
desired, flour to make a soft dough. 

HONEY JUMBLES 
Chop finely J4 pound each of citron and 
candied orange peel; place in a nappy and 
just cover with warm strained honey and 
let stand over night in a warm place. Beat 
2 eggs and 1 cupful of white sugar until 
smooth: add the fruit and honey, a little 
salt and SJ/^ cupfuls of flour. Knead to a 
smooth dough, roll thin, cut into fancy shapes 
and bake in a rather qviick oven. 

OATMEAL GEMS 

Yz cup of sugar, Y^ cup of honey, 1 cup 

of butter and lard mixed, 1 cup of sour 

milk, 1 teaspoon of soda, 2 eggs, 2 cups of 

oatmeal, 2 cups of flour, 1 cup of raisins, 

1 teaspoon of cinnamon, Yi teaspoon each of 
•nutmeg and ginger. Bake in gem pans. 

HONEY-GEMS 

2 quarts flour, 3 tablespoonfuls melted 
lard, 3/) pint honey, Yi P>ut of molasses, 4 
heaping tablespoonfuls brown sugar, lYz level 
tablespoonfuls soda, 1 level teaspoonful salt, 
1-3 pint water, Yi teaspoonful extract vanilla. 

MOCK MINCE PIE 
Roll and crush 12 crackers, add to this Yi 
cup of vinegar, 1 cup of sugar, 1 cup of 
hot water, Y2 cup of honey, 1 cup of currants 
and 1 cup of raisins. Makes 4 pies. 

PUMPKIN PIE 
To 2 large cups of stewed pumpkin add 
Y2 cup of sugar, Y^ cup of honey, 2 eggs, 1 
teaspoon of cinnamon, ^ teaspoon of nut- 
meg, a scant teaspoon of vanilla, a pinch of 
salt, a very little (about an J^ of a teaspoon) 
cloves and ginger, 1 tablespoon of flour and 

2 cups of rich milk. 

This makes 2 large pies or 3 small ones. 

HONEY-CARAMELS 
1 cup extracted honey of best flavor, 1 cup 
granulated sugar, 3 tablespoonfuls sweet 
cream or milk. Boil to "soft crack," or 
until it hardens when dropped into cold 
water, but not too brittle — just so it will 
form into a soft ball when taken in the 
fingers. Pour into a greased dish, stirring in 
a teaspoonful extract of vanilla just before 
taking off. Let it be J4 or J4 in^h deep in 
the dish; and as it cools, cut in squares 
and wrap each square in paraffine paper, 
such as grocers wrap butter in. To make 
chocolate-caramels, add to the foregoing 1 



tablespoonful melted chocolate, just before 
taking off the stove, stirring it in well. For 
chocolate-caramels it is not so important that 
the honey be of best quality. — C. C. Miller. 

HONEY AND TAR COUGH CANDY 
Boil a double handful of green hoarhound 
in 2 quarts of water, down to 1 quart; strain, 
and add to this tea 2 cups of extracted honey 
and a tablespoonful each of lard and tar. 
Boil down to a candy, but not enough to 
make it brittle. Begin to eat this, increase 
from a jiiece the size of a pea to as much 
as can be relished. It is an excellent cough 
candy and always gives relief in a short 
time. 

WALNUT CREAMS 
Boil to the hard snap stage 1 cup of 
grated chocolate. 1 cup of brown sugar, 1 
cup of extracted honey and Y2 cup of sweet 
cream. When it hardens on being dropped 
in water, stir in butter the size of an egg. 
Just before removing from the fire, add 1 
"teaspoonful of vanilla and 2 cups of finely 
chopped walnuts. Stir thoroughly and pour 
on buttered plates to cool, cutting it into 
squares. Other kinds of nuts may be sub- 
stituted for walnuts. 

CHOCOLATE CARAMELS 
1 pint of sugar, 1 pint of extracted honey, 
Ya pound of grated chocolate, Yz cup of 
sweet cream. Try often while it is boiling 
by dropping a small portion in cold water. 
When it will form a soft ball, pour about Ya, 
inch thick on greased tins. 

BUTTERSCOTCH 
1 cup of butter, 2 cups of sugar, 2 cups of 
extracted honey, 1 heaping teaspoon of cin- 
namon. Boil ten minutes, pour into a but- 
tered pan and when cold cut into squares. 

CRACKER JACK 

1 cup of brown sugar, 1 cup of extracted 
honey. Boil until it hardens when dropped 
into cold water. Remove from stove and 
stir in Yi teaspoon of soda. Stir in all the 
pop-corn it will take, spread on greased tins 
and mark in squares. 

INDIAN PUDDING 

Five cups of milk, 1-3 cup of corn meal, 
Yi cup of honey, 1 teaspoon of salt, 1 tea- 
spoon of ginger. 

Cook milk and meal in a double boiler 
20 minutes; add honey, salt and ginger; pour 
into buttered pudding dish and bake 2 hours 
in a slow oven; serve with cream. 

MRS. BARBER'S HONEY-CANDY 
1 quart honey, 1 small teacup of granu- 
lated sugar, butter size of an egg, 2 table- 
spoons strong vinegar. Boil until it will 
harden when dropped into cold water, then 
stir in 1 small teaspoon of baking soda. 
Pour into buttered plates to cool. Without 
the vinegar and soda it can be pulled or 
worked a long time, and is just the thing for 
an old-fashioned candy pull, as it is_ not 
sticky and yet is soft enough to pull nicely. 

HONEY SAUCE 
Boil 1 scant cup of honey, ;i cup of water, 
1 tablespoon of butter, a saltspoon of salt, 
a saltspoon of cinnamon, a little nutmeg 
and the juice of one lemon (or 2 tablespoons 
of vinegar) together for fifteen minutes. 
Nice with apple dumplings or boiled rice. 



HONEY GRAPE-JELLY 
Stew the grapes until soft; mash and strain 
them through cheesecloth, and to each quart 
of juice add 1 quart of honey, and boil it 
until it is thick enough to suit. Keep trying 
by dipping out a spoonful and cooling it. 
If you get it too thick it will candy. Any 
other fruit-juice treat just the same. 

HONEY SHORTCAKE 
3 cups of flour, 3 teaspoonfuls baking-pow- 
der, 1 teaspoonful salt, J^ cup shortening, 
lyi cups sweet milk. Roll quickly and bake 
in a hot oven. When done, split the cake 
and spread the lower half thinly with butter, 
add the upper half with ^ pound of the 
best flavored honey. (Candied honey is pre- 
ferred. If too hard to spread well it should 
be slightly warmed or creamed with a knife.) 
Let it stand a few minutes and the honey 
will melt gradually and the flavor will per- 
meate all through the cake. To be eaten 
with milk. 

HONEY POPCORN BALLS 
Take 1 pint extracted honey; put it into 
an iron frying pan and boil until very thick; 
then stir in freshly popped corn and when 
cool mold into balls. These will especially 
delight the children. 

MRS. AIKEN'S HONEY APPLE-BUTTER 

1 gallon good cooking apples, 1 quart of 

honey, 1 quart honey-vinegar; 1 heaping 



teaspoonful ground cinnamon. Cook several 
hours, stirring often to prevent burning. If 
the vinegar is very strong, use part water. 

TO SPICE APPLES, PEARS or PEACHES 
1 quart of best vinegar, 1 quart of honey, 
Yi ounce each of cloves and stick cinnamon. 
Boil all together 15 minutes, then put in the 
fruit, and cook tender. Put in a stone jar 
with enough of the syrup to cover the fruit. 
It will keep as long as wanted. 

FOR SUGAR CURING 100 POUNDS OF 
MEAT 
8 pounds of salt, 1 quart of honey, 2 
ounces of saltpeter and :i gallons of water. 
Mix, and boil until dissolved, then pour it 
hot on the meat. 

DR. KNEIPP'S HONEY-SALVE 
This is recommended as an excellent dress- 
ing for sores and boils. Take equal parts of 
honey and flour, add a little water and stir 
thoroughly. Don't make too thin. Then 
apply as usual. 

DR. PEIRO'S HONEY- SALVE 
For boils and other diseases of a similar 
character — is made by thoroughly incorporat- 
ing flour with honey until a proper con- 
sistency to spread on cloth. Applied over the 
boil it hastens suppuration and the early 
termination cf the painful lesion. 



J 



THE FOOD VALUE OF HONEY 




Fig. 2 — Seven. Ounces of Honey is Equal in Food Value to 12 Ounces Round 
Beefsteak, 5.6 Ounces Cream Cheese or 8i/^ Ounces Walnuts 

the hive. Thirteen cents worth of walnuts are necessary to equal the small 
jar of honey. Since extracted honey usually sells at less than 16 cents per 
pound at retail, 7 cents will not be far from the cost. 

Figure 3 shows that 8 oranges, which cost 20 cents, supply an amount 
of food equal to 7 ounces of honey, and 5 bananas, at 25 cents per dozen, 
cost 10 cents. 

The following table shows the amount of the various items required to 
supply food value equal to 7 ounces of honey, according to the above men- 
tioned authority. The retail prices that prevail at this time are also given: 

Honey, 7 ounces 7^ Boneless codfish, 15 ounces 20^ 

Cream cheese, 5.6 ounces 9(? Oranges, 8 20^ 

Eggs, 10 25(1: Bananas, 5 10<^ 

Round beefsteak, 12 ounces 15^ Walnuts, 8i/^ ounces 13^ 

The above items are in general use, and few if any of them are regarded 
as luxuries. By reference to the above table it will be seen that as far as 
actual value is concerned, honey is one of the cheapest of the ready-prepared 
foods. Only such raw products as potatoes, corn meal, beans, etc., which 
must be prepared for the table after purchase, are cheaper in food value, at 
current prices, than is honey. 




Fig. 3 — 7 Ounces Honey, 5 Bananas and 8 Oranges — Honey is One of the 
Cheapest Foods in the Market for Actual Nutritive Value 



HONEY AS A HEALTH FOOD 

According to the South African Farmer's Weekly, honey sells In many 
South African towns at from 36 to 54 cents per pound, notwithstanding 
the fact that g-ood crops are readily produced there. Butter often sells at 
such prices in this country but never honey. 

Since honey contains but little waste, it can be eaten in moderate 
quantities with much less tax on the eliminating organs than most other 
foods. Dr. Imfeld, of Geneva, Switzerland, has been quoted as saying: "If 
people would eat more honey, we doctors would starve." 

"Eat thou Honey because it is good." Prov. XXIV-13. About 80 
pounds of sugar on the average is consumed annually by every man, woman 
and child in the United States. Formerly honey was the principal sweet 
and it was one of the items sent by Jacob to his son, the chief ruler of 
Egypt, 3000 years before the first sugar refinery was built, 

/When sugar is eaten it cannot be assimilated until it has been changed 
by digestion into grape sugar. Very often the stomach fails to do this 
work properly and the kidneys are taxed beyond their strength to remove 
this excess sugar from the system. 

With honey, the case is entirely different, as it is already in the form 
of grape sugar and is assimilated without any effort on the part of the 
stomach, and thus the kidneys and other organs are relieved of any extra 
work. J 

Dr. C. C. Miller of Marengo, 
Illinois, says: — "It would be 
greatly for the health of the 
present generation if honey 
could be at least partially re- 
stored to Its former place as a 
cojiimon article of diet. The al- 
most universal craving for 
sweets of some kind shows a 
real need of the system in that 
direction but the excessive use 
of sugar brings in its train a 
long list of ills. Now in the 
wonderful laboratory of the bee- 
hive there is found a sweet that 
needs no further digestion, hav- 
ing been prepared fully by those 
wonderful chemists, the bees, for 
prompt assimilation, without 
taxing stomach or kidneys." 

Dr. C. C. Miller at 84 years of 

age eats honey instead of sugar 

because he wants to live as long 

as he can and be as w^ell as he 

^^^^^^^^^^ .__.^^^^_ ^^^ while he lives. 

r 

Prof. A. J. Cook, State Horticultural Commissioner at Sacramento, Cali- 
fornia, says: — "Physicians may be correct in asserting that the large con- 
sumption of cane sugar by the Twentieth Century Man is harmful to the 
great eliminators, the kidneys, and so a menace to health and long life. 
There can be no doubt but that in eating honey our digestive machinery 
saves work that it would have to perform if we ate cane sugar, and in case 
it is overtaxed and feeble this may be just the respite that will save it from 
a breakdown." 

GIVE THE CHILDREIV HONEY 
' ' Children have a natural craving for candy and other sweets and this 
craving is an evidence that it is needed in their diet. Give the children 
honey and they are supplied with a sweet that will have no bad effect. Honey 
being readily assimilated it will not be a tax on the little stomachs and 
kidneys and will go a long ways toward keeping them in a healthy ^condition. 




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